Ultimate Instant Pot Beef Barbacoa
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr
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Total Time
1 hr 20 mins
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Servings
8 -
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Calories
476 kcal
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Course
Main Course
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Cuisine
Mexican
Ultimate Instant Pot Beef Barbacoa
Description
The Ultimate Instant Pot Beef Barbacoa features beef chuck roast pieces simmered with a chipotle pepper-based sauce made from chipotle peppers in adobo, lime juice, and a variety of spices including cumin, oregano, and allspice. The pressure cooking method breaks down the beef while concentrating the savory and mildly smoky flavors of the sauce. The addition of green chiles and tomato paste enriches the texture and complexity of the dish.
Searing the beef before pressure cooking adds a browned crust that enhances the finished flavor. After cooking, the beef can be shredded and used as a filling for tacos, burritos, or served over rice. The dish’s balance of acidity from the lime and vinegar with the smoky chipotle characterizes its distinct taste.
Cooking with lime halves in the Instant Pot can occasionally cause a bitter note; to avoid this, some cooks prefer removing the lime before pressure cooking. The recipe also provides slow cooker and oven braising methods for flexibility. The final shredded beef pairs well with fresh toppings like cilantro, onion, and lime wedges for a traditional Mexican-inspired meal.
Ingredients
CHIPOTLE SAUCE
- 3 chipotle peppers in adobo sauce (individual peppers in the can - NOT the whole can)
- 2 tsp adobo sauce (from the can)
- 3 Tbsp lime juice (fresh is best)
- 1 Tbsp beef base optional but recommended, better than bouillon
- 1/3 cup apple cider vinegar
- 5 cloves garlic roughly chopped
- 3 tsp cumin ground
- 2 tsp oregano (mexican oregano is amazing if you have it)
- 1/4 tsp ground allspice
- 1 tsp kosher salt
- 1 tsp black pepper
- 1/2 cup beef broth (reduced sodium is best)
BARBACOA
- 4 lb. beef chuck roast
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 2 Tbsp vegetable oil
- 1 yellow onion diced
- 4 oz diced green chiles drained, canned
- 3 Tbsp tomato paste
- 1 cup beef broth (reduced sodium is preferred)
- 2 bay leaf
Instructions
MAKE CHIPOTLE SAUCE
- Add all chipotle sauce ingredients to a food processor or blender, and process until smooth. Set aside.
MAKE BEEF BARBACOA
- Trim visible large sections of fat from roast, then cut roast into 6-8 large pieces. Season beef with 1/2 tsp each salt and pepper.
- Add vegetable oil to Instant Pot and select "Saute". When hot, add beef and cook for a minute or so on each side, until browned. Depending on the size of your beef, you may need to do this in batches.
- Remove browned beef to a plate and add onion. Saute for 2-3 minutes, until soft.
- Add in 1 cup beef broth and scrape the bottom of the pot with a wooden spoon to remove any browned bits. Add in tomato paste, green chiles and bay leaves.
- Press "Cancel - or Keep Warm/Cancel". Return browned beef to the pot and pour pureed chipotle sauce over the top. Top with both halves of the lime.
- Close lid securely and make sure the valve is set to "sealing". Select "Manual" or "Pressure Cook" and adjust the +/- button until it reads 60 minutes.
- When finished cooking, carefully turn the valve to "venting" for a quick pressure release. When the steam has all escaped, and the pin has dropped, remove the lid and discard bay leaves.
- Remove beef pieces to a large bowl and shred, discarding any purely fat parts.
- Toss shredded beef with as much of the cooking liquid as you'd like.
TO THICKEN SAUCE
- In a small bowl, stir together 2 Tbsp cornstarch with 3 Tbsp water until smooth. Pour this mixture into the pot with the sauce and select "saute".
- Cook for several minutes, stirring often, until thickened to your tastes.
- Toss shredded beef with as much of the thickened sauce as you'd like.
TO CRISP THE EDGES
- Line a baking sheet with foil, and preheat broiler to high, adjusting oven rack to the upper third position.
- Spread shredded beef into an even layer, then broil several minutes. Stir. Continue broiling and stirring until crisped and charred to your liking.
Notes
- To prevent any potential bitterness, you can remove the lime halves before pressure cooking if preferred.
- The beef roast should be trimmed of large fat sections and cut into sizeable pieces for even cooking.
- After shredding the beef, continue simmering the sauce to thicken it if desired.
- You can prepare this barbacoa in a slow cooker by combining ingredients and cooking on low for 8-10 hours until tender.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8-
Amount Per Serving
Calories 476 kcal
% Daily Value*
| Calories | 476kcal | 24% |
| Carbohydrates | 7g | 2% |
| Protein | 45g | 90% |
| Fat | 30g | 46% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 156mg | 52% |
| Sodium | 1132mg | 47% |
| Potassium | 934mg | 20% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 437IU | 9% |
| Vitamin C | 8mg | 9% |
| Calcium | 73mg | 7% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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